Line bottom of 8" square pan with parchment paper. In a microwave safe 2L or 8 cup bowl combine the white and brown sugar and cream. Stir well.Cook in microwave oven for 4 minutes on high. Stir and continue to cook for another 4 minutes.Remove from microwave and add vanilla, butter and salt. Beat on high with an electric hand mixer until the fudge thickens and loses its gloss - approximately 2 minutes.Spread in prepared pan evenly. Cover and refrigerate until firm.

(preferably red potatoes, but any will suffice)Cut into 1 inch by 1 inch cubes, toss with olive oil salt and pepper and coriander seed.Place on baking sheet or tray and cook for 25- 30 minutes tossing again half way through.

Celery, Onion and CauliflowerChop celery (rather big chunks, 1 inch in length) and cut up cauliflower too match celery in size and chop onion in bigger chunks as well and toss with olive oil, garlic powder and salt and pepper. Place on baking tray and roast for 17- 22 min or till tender like you would enjoy.

Substitute pork tenderloin with chicken breast and coriander with caraway seed or cumin or fennel seed. Another substitute can be for the vegetable in which a brussel sprout and bacon combo goes very nicely with this dish as well!

Place 8-10 small bowls, pots, ramekins etc. on a sheet pan. Number of servings will depend on the size of your containers. This dessert is quite rich, so small servings are recommended. I got 8 servings. My bowls hold a scant 1/2 cup.Place chocolate chips*, sugar, Bailey’s Irish Cream liqueur, egg, and sea salt in a blender container. Attach container to blender** and pulse a few times to mix the ingredients. Remove center cap from the blender cover and place a small funnel into the opening (see picture in post above).Pour cream (or half and half) into a 2-3 cup microwave-safe bowl. Make sure it’s a large enough bow/cup as mixture will bubble up when heated. A clear bowl or cup works best so you can see when the mixture boils and can watch it so it doesn’t boil over the top. Heat on high power for about 2- 2½ minutes, or until cream is vigorously boiling. It will creep up the sides of the container. Let it get REALLY hot as you want it to cook the egg when it’s poured into the blender.Turn blender on low speed and blend for 15 seconds. Slowly begin pouring the hot cream into the funnel. Once all cream has been added, place your hand on the funnel to keep it in place and increase blender speed to high. Blend for 1 minute, then pour into prepared bowls and refrigerate for at least a 2 hours. Can be made 2-3 days in advance. Cover with plastic wrap when storing.Serve with a dollop of whipped cream and a drizzle of Bailey’s Syrup. I like to dust it with a bit of cocoa powder and garnish with a mint sprig.For the Bailey’s syrup, pour Bailey’s Irish Cream into a small sauce pan. Bring to a boil over medium heat and boil for 2-3 minutes or until mixture is reduced and becomes syrupy. You will have to remove the pot from the heat and let the boiling subside to check the viscosity. If it’s too thin, just return to the heat for another 30 seconds and then check again. The mixture will thicken a bit as it cools, so allow for that.